John Myers
Sauerkraut Goulash
The perfect sauerkraut goulash recipe with a picture and simple step-by-step instructions.
- 750 g Mixed goulash
- 2 Onions
- 2 tbsp Clarified butter
- Salt, black pepper from the mill
- 1 tbsp Tomato paste
- 1 tbsp Flour
- 2 Bay leaves
- 1 Red pepper
- 1 Green peppers
- 1 Can Sauerkraut 425 ml)
- 3 Stems Parsely
- 3 tbsp Creme fraiche Cheese
- 1 liter Water
- Wash the goulash, pat dry. Peel and dice the onions. Heat clarified butter in a roaster and fry the goulash and onions vigorously in portions. Season with salt and pepper. Stir in tomato paste. Dust the flour over it and sauté briefly. Deglaze with 1/2 liter of water. Add bay leaves. Cover and let simmer for 30 minutes.
- Wash and clean the peppers and cut into strips. Add the sauerkraut and paprika strips to the goulash and cook covered for another 30 minutes. Wash and dry parsley. Pluck the leaves and cut into strips. Season the goulash with salt and pepper. Gently stir in the crème fraîche. Sprinkle with parsley.
- Goes well with: boiled potatoes, puree or just baguette bread
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